Silky Tofu Scramble with Sautéed Spinach and Hemp Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Tofu Scramble with Sautéed Spinach and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Sautéed Spinach and Hemp Seeds

Enjoy a velvety tofu scramble infused with turmeric and nutritional yeast, combined with lightly sautéed baby spinach, red onions, and a sprinkle of crunchy hemp seeds. Enhanced with creamy avocado and a hint of olive oil, this vegan breakfast delivers a harmonious balance of savory flavors and textures to energize your morning.

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NUTRITION

502kcal
Protein
29.5g
Fat
35.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

100 grams Baby Spinach

2 tbsp Hemp Seeds

1 small Red Onion

1/4 Avocado

2 tsp Olive Oil

1 tbsp Nutritional Yeast

1 tsp Turmeric Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture and crumble it into bite-sized pieces.

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the chopped red onion and sauté until softened, about 2-3 minutes.

  • 3

    Stir in the crumbled tofu along with turmeric, nutritional yeast, salt, and pepper. Cook for 4-5 minutes, stirring occasionally to ensure even heating and flavor distribution.

  • 4

    Add the baby spinach to the skillet and cook until wilted, about 1-2 minutes. Adjust seasoning if needed.

  • 5

    Remove the scramble from heat and transfer it to a serving plate.

  • 6

    Top with hemp seeds and diced avocado. Drizzle the remaining olive oil over the top if desired for extra richness.

  • 7

    Serve warm and enjoy your protein-packed vegan breakfast.

Silky Tofu Scramble with Sautéed Spinach and Hemp Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Tofu Scramble with Sautéed Spinach and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Sautéed Spinach and Hemp Seeds

Enjoy a velvety tofu scramble infused with turmeric and nutritional yeast, combined with lightly sautéed baby spinach, red onions, and a sprinkle of crunchy hemp seeds. Enhanced with creamy avocado and a hint of olive oil, this vegan breakfast delivers a harmonious balance of savory flavors and textures to energize your morning.

NUTRITION

502kcal
Protein
29.5g
Fat
35.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

100 grams Baby Spinach

2 tbsp Hemp Seeds

1 small Red Onion

1/4 Avocado

2 tsp Olive Oil

1 tbsp Nutritional Yeast

1 tsp Turmeric Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture and crumble it into bite-sized pieces.

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the chopped red onion and sauté until softened, about 2-3 minutes.

  • 3

    Stir in the crumbled tofu along with turmeric, nutritional yeast, salt, and pepper. Cook for 4-5 minutes, stirring occasionally to ensure even heating and flavor distribution.

  • 4

    Add the baby spinach to the skillet and cook until wilted, about 1-2 minutes. Adjust seasoning if needed.

  • 5

    Remove the scramble from heat and transfer it to a serving plate.

  • 6

    Top with hemp seeds and diced avocado. Drizzle the remaining olive oil over the top if desired for extra richness.

  • 7

    Serve warm and enjoy your protein-packed vegan breakfast.